Squid, Chickpea and Chorizo Salad
Sizzling squid and smoky chorizo tossed with sweet charred peppers and hearty chickpeas.
Ingredients
4 red peppers3 pack
2 x 400g tins chickpeas, drained800g
Bunch fresh flat-leaf parsley, chopped30g
1 red chilli, finely sliced65g
2 garlic cloves, crushed3 pack
100ml olive oil500ml
600g cleaned squid, scored600g
200g chorizo, sliced225g
Zest and juice of 1 lemon1 piece
Method
- Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
- Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £9.87 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£20.04 est. · serves 4